- 4 sheets of filo pastry
- 2 bananas
- a pinch of cinnamon
- a shot of rum
- a tin of condensed milk
- a handful of almond flakes
- a few knobs of butter (50g)
- double cream (150ml)
Level of difficulty Easy
Cost Average budget
Boil a saucepan of water and add the unopened tin of condensed milk so that it is submerged. Simmer for 4 hours, until the milk has turned to caramel.
Dice the bananas into small cubes.
Heat a knob of butter to a pan, add the bananas and cinnamon, then fry for a minute.
Splash in the rum and cook further until the rum has gone.
Open the tin of caramel and pour enough into the bananas to just coat.
Toast the almond flakes in a dry frying pan then roughly chop.
Lay out the filo pastry and cut out 10cm x 10cm squares.
Spoon a tablespoon of the banana mixture into the middle of each square and scatter over some of the flaked almonds.
Melt the butter in the microwave and brush the pastry before wrapping tightly around the banana, similar to wontons.
Preheat an oven to 200°C then bake the filo parcels on a lined baking tray for 10 minutes until golden brown. Serve the leftover caramel as dips.